Fettuccine With Green Vegetables Recipes

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FETTUCCINE WITH FRESH VEGETABLES



Fettuccine With Fresh Vegetables image

Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.

Provided by Daisy58

Categories     < 30 Mins

Time 25m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked fettuccine pasta
2 1/2 tablespoons olive oil
2 tablespoons Mrs. Dash garlic and herb seasoning, blend
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 cups chopped asparagus
1/4 cup fresh lemon juice
3/4 cup shredded mozzarella cheese or 3/4 cup provolone cheese, blend

Steps:

  • Prepare pasta according to package directions.
  • Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
  • Cook and stir about 8 minutes.
  • Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

VERY GREEN ORZOTTO



Very Green Orzotto image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 green onions sliced, green and white parts
2 cloves garlic, minced
1/4 teaspoon red chile flakes
2 cups orzo
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups low-sodium vegetable broth, warm
1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
1/2 bunch broccolini, trimmed and cut into 2-inch pieces
2 medium zucchini, trimmed, quartered and cut into 2-inch batons
5 ounces frozen green peas
1/2 cup julienned kale (ribs removed)
1/2 cup freshly grated Parmesan, plus more for garnish
Zest of 1 lemon
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat leaf parsley, plus more for garnish

Steps:

  • Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
  • Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
  • Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
  • Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.

FETTUCCINE WITH GREEN VEGETABLES



Fettuccine with Green Vegetables image

Says Susan McCartney of Onalaska, Wisconsin: "I like to serve this rich side with many different entrees. It's special even with burgers, and I always get requests for the recipe!" TASTY TIP Not sure what to do with extra asparagus? Use it as a light quiche filler, grill for a quick and simple side dish or tuck into an omelet for an elegant touch.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 13

4 ounces uncooked fettuccine
1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium zucchini, chopped
1 tablespoon canola oil
1 green onion, thinly sliced
1 garlic clove, minced
1/4 cup frozen peas, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Romano cheese
2 tablespoons minced fresh parsley
4 teaspoons minced chives
Additional shredded Romano cheese, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender. , Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS



Fettuccini with Garden Vegetables and Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

Steps:

  • Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
  • Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
  • Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

PASTA WITH GREEN VEGETABLES AND HERBS



Pasta With Green Vegetables and Herbs image

Make and share this Pasta With Green Vegetables and Herbs recipe from Food.com.

Provided by chia2160

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup fresh peas
1 lb linguine or 1 lb spaghetti
2 zucchini, sliced
2 garlic cloves, chopped
1 onion, chopped
2 sprigs thyme
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
3/4 teaspoon black pepper
4 1/2 ounces feta, crumbled (1 cup)
1/2 cup fresh flat-leaf parsley, chopped
3 scallions, thinly sliced

Steps:

  • Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl.
  • Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
  • Add pasta to boiling water and cook according to package directions, until al dente.
  • While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
  • In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
  • Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
  • Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

Nutrition Facts : Calories 882, Fat 40.2, SaturatedFat 9.8, Cholesterol 30.1, Sodium 857.2, Carbohydrate 106.4, Fiber 11.2, Sugar 10.2, Protein 27.1

PASTA WITH VEGETABLES



Pasta with Vegetables image

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

Provided by Danielle

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Steps:

  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g

GREEN FETTUCCINE WITH YELLOW TOMATOES AND BASIL



Green Fettuccine With Yellow Tomatoes and Basil image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

5 large yellow tomatoes
1/4 pound oil-cured black olives
2 cloves garlic, minced (green part removed)
2 shallots finely chopped
4 tablespoons extra-virgin olive oil
4 tablespoons green basil leaves, snipped with scissors
4 tablespoons parsley, chopped
About 1/2 teaspoon hot red pepper
Coarse salt and freshly ground pepper to taste
1 pound fettuccine (green if possible)
Small purple basil leaves to garnish
Freshly grated Parmesan cheese

Steps:

  • Place tomatoes in a bowl and cover with boiling water. Let stand for a couple of minutes, then slip off their skins. Seed and chop the tomatoes. Pit and slice the olives.
  • In a heavy skillet, soften the garlic and the shallots in the olive oil. Add the tomatoes, basil, parsley and hot red pepper. Season with salt and pepper and simmer for 10 minutes.
  • Meanwhile, bring six quarts salted water to boil for the pasta.
  • When the pasta is ready, drain and place it in a heated serving dish. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil. Serve the cheese separately.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 712 milligrams, Sugar 4 grams

PASTA WITH GREEN VEGETABLES AND HERBS



Pasta with Green Vegetables and Herbs image

Categories     Food Processor     Cheese     Dairy     Herb     Onion     Pasta     Vegetable     Vegetarian     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup frozen peas
1 pound linguine
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
3/4 teaspoon black pepper
4 1/2 ounces feta, crumbled (1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
3 scallions, thinly sliced

Steps:

  • Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
  • While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
  • Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

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